Creamy Salmon Gnocchi
A comforting dish featuring soft gnocchi and flaky salmon in a rich cream sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 200 g gnocchi Use fresh if possible for better texture.
- 200 g salmon fillet Ensure it's fully thawed if using frozen.
- 200 ml heavy cream Can substitute with half-and-half for a lighter version.
- 2 cloves garlic, minced Adds aroma and flavor.
- 1 tablespoon olive oil For sautéing garlic and salmon.
- Salt and pepper to taste Essential for enhancing flavors.
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Cook the gnocchi according to package instructions until they float, then drain.
- In a skillet, heat olive oil over medium heat and add the minced garlic. Sauté until fragrant.
- Add the salmon fillet to the skillet, cooking until it is flaky and cooked through.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the cooked gnocchi, stirring to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet. Avoid freezing as the cream sauce can separate.